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L3.1 - Enzyme Immobilization Systems
L3.1 - Enzyme Immobilization Systems
ENZYME SYSTEM
CHE142 Lecture 3.1
Effect of pH and temperature
descending
Thermal
Denaturation
occurred
The rate varies Variation of reaction rate with temperature
according to
Arrhenius equation
Restriction of enzyme mobility
in a fixed space = enzyme
immobilization
Immobilized Enzymes
- Diffusional limitation
Classification of Immobilization Methods
for Enzymes
Methods of Enzyme Immobilization
Immobilization by Entrapment
Entrapment Immobilization is based on
the localization of an enzyme within
the lattice of a polymer matrix or
membrane.
- retain enzyme
- allow the penetration of substrate.
Encapsulation
■ Encapsulation involves entrapping the enzymes within a
semipermeable membrane such as cellulose nitrate and nylon-
based membranes
Immobilized Enzyme Systems
Entrapment
- Matrix Entrapment - Membrane
Entrapment
(microencapsulation)
■Gel entrapment places the enzyme within the
interstitial
■spaces of crosslinked, water-insoluble polymer gels.
■Polyacrylamide gels:
■Polysaccharides: The solubility of alginate and k-
Carrageenan varies with the cation, allowing these
soluble polymers to be crosslinked upon the addition of
CaCl2 and KCl, respectively.
cont……….
Immobilized Enzyme Systems
Matrix Materials:
Immobilization procedures:
Enzyme + polymer solution → polymerization
→ extrusion/shape the particles
■ 7.0 27
+ Lysine (Lys)
CH2 4 NH3
■ 3.4 31
Cysteine (Cys)
CH2 SH
■ 3.4 16
■ 2.2 13
HN N
Histidine (His)
CH2
O ■ 4.8 4
O ■ 4.8 4
CH2 CH2 C O Glutamic Acid (Glu)
■ 3.8 6
immobilized
enzymes
free (soluble)
enzymes
Effects of Immobilization on Enzyme
Stability and Use
■Design of enzymatic processes requires knowledge of:
– reactant and product selectivity
– thermodynamic equilibria that may limit product yield
– reaction rate as a function of process conditions ([Enzyme], [substrate(s)],
[Inhibitors], temperature, pH, …)
d[E]T
k d [E]T
dt
■Integrating this expression yields the concentration of active enzyme
as a function of time:
[E]T [E]T,o e k dt
Yields of the concentration of active
enzyme as a function of time:
6.0
5.0
[Enzyme] *1E6 M
No decay
4.0
kd = 6E-6 s-1
3.0 kd = 3E-5 s-1
2.0
1.0
0.0
0 20 40 60 80 100
Time (hours)
Effect of Thermolysin Instability on APM Production
■Recall the rate expression developed for APM synthesis by
thermolysin:
d[ ZAPM] k 2 [E]T [ ZLAsp][LPM]
dt K1 [ ZLAsp]
d[ ZAPM] k 2 [ ZLAsp][LPM]
[E]T,o e k dt
dt K1 [ ZLAsp]
■where [E]T,o represents the initial enzyme concentration and kd
is the deactivation rate constant.
■The conversion versus time profile for aspartame synthesis by
a batch process can be developed from this expression by
integration.
Effect of Thermolysin Instability on APM
Production
■The evolution of [L-Asp] and conversion with
time for a batch process is shown below.
– Depending on the relative rates of reaction
and enzyme deactivation, the ultimate
conversion can be strongly affected
APM Synthesis by Thermolysin APM Synthesis by Thermolysin
Batch Process at 40C Batch Process at 40C
0.020 0.90
0.018 kd = 0 s-1
0.80
0.016 0.70
L-Asp Conversion
kd = 3E-5 s-1
0.014 kd = 6E-6 s-1
0.60
[L-Asp]: M
0.012
0.50
0.010
kd = 6E-6 s-1 0.40
0.008
0.30 kd = 3E-5 s-1
0.006 kd = 0 s-1
0.004 0.20
0.002 0.10
0.000 0.00
0 20 40 60 80 100 0 20 40 60 80 100
Time (hours) Time (hours)
[LPM]o 0.0182 M [LAsp]o 0.0182 M [LPM]o 0.0182 M [LAsp]o 0.0182 M
k2 2.65 M-1s-1 K1 0.0103 M-1s-1 k2 2.65 M-1s-1 K1 0.0103 M-1s-1
[E]o 4.85E-06 M [E]o 4.85E-06 M
Industrial Enzymatic Synthesis of Aspartame
■The unique regio and stereoselectivity afforded by enzymes has been
exploited on an industrial scale Aspartame production.
CO2H Ph
■The process employs a protease,
NH
■thermolysin, to catalyze the H2N
H CO2Me
H
O
■condensation of the modified Asp
-L-aspartyl-L-phenylanaline methyl ester
■and Phe). -aspartame (APM)]
CO2H
Ph
CO2H Ph
X
N
H H
CO2H + H2N
H CO2Me
thermolysin
X NH + OH2
N
HH H CO2Me
Amine-protected (X) Methyl ester of
L-phenylanaline O
L-aspartic acid
(Z-L-Asp) (L-PM) (APM)
Factors Affecting Immobilized Enzyme
Kinetics
■ pH effects
- on enzymes
- enzymes have ionic groups on their active sites.
- Variation of pH changes the ionic form of the active
sites.
- pH changes the three-Dimensional structure of
enzymes.
- on substrate
- some substrates contain ionic groups
- pH affects the ionic form of substrate
affects the affinity of the substrate to the enzyme.
• Effect of Temperature
- on the rate of enzyme catalyzed reaction
d[ P]
v k 2 [ ES ]
dt
k2=A*exp(-Ea/R*T)
T k2 v
- enzyme denaturation d[ E ]
kd [E]
T Denaturation rate: dt
kd =Ad*exp(-Ea/R*T)
Where kd: enzyme denaturation rate constant;
Ea: deactivation energy